FENNEL, PEA AND BACON RISOTTO
Everyone needs a great risotto recipe in their weeknight dinner repertoire. We've added smoked bacon, fennel and peas to this easy Italian dish. Or indulge in our seriously gooey goat's cheese risotto - it makes an excellent dinner party main.
Provided by delicious. magazine
Categories Pearl barley recipes
Time 40m
Yield Serves 4 (generously)
Number Of Ingredients 12
Steps:
- Heat the oil in a large deep frying pan and add the bacon lardons. Fry for 2-3 minutes on a high heat until starting to colour. Add the fennel and leeks and fry for 5-8 minutes more until they're starting to soften.
- Stir in the rice and cook for 2-3 minutes until it turns translucent. Pour in the wine and bubble for 1-2 minutes until it has nearly all evaporated. Start adding the chicken stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
- Keep cooking and stirring the risotto, adding stock as needed. Once all the stock has been added, simmer until the rice is tender (about 30 minutes).
- When the rice is almost done, stir in the peas and lemon juice, then simmer for a few minutes to heat up/cook the peas. Stir in most of the parmesan.
- Serve the risotto in warmed bowls, scattered with a handful of chopped mint (if you like) and the remaining parmesan.
Nutrition Facts : Calories 606kcals, Fat 21.3g (7.2g saturated), Protein 22.5g, Carbohydrate 70.4g (4.4g sugars), Fiber 7.8g
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
PEA RISOTTO
This risotto makes the most of peas with a pea purée, pea shoots and cooked sweet little peas
Provided by Good Food team
Categories Dinner, Main course, Starter
Time 1h
Yield Serves 4 or 6 as a starter
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
- Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
- Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.
Nutrition Facts : Calories 274 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1.91 milligram of sodium
LEEK, BACON, AND PEA RISOTTO
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.
Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g
PEA AND BACON RISOTTO
How to make Risotto with Bacon and Peas Recipe
Provided by Ian Knauer
Categories Garlic Sauté Quick & Easy Dinner Bacon Pea Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Bring broth and water to a simmer in a small saucepan.
- Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
- Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
- Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
- Add peas and cook, stirring occasionally, 2 minutes.
- Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
FENNEL PEA RISOTTO
Make and share this Fennel Pea Risotto recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a small sauce pan bring broth and 1 1/2 cups of water to boil, add saffron, reduce heat and keep warm.
- in large sauce pan, heat oil over medium heat, and cook onion, fennel, garlic, salt, stirring until softened.
- add rice, stirring to toast grains.
- add wine, cook stirring until no liquid remains.
- begin adding 2 1/2 cups of the broth mixture, 1/2 a cup at a time, stirring after each mixture until liquid is absorbed before adding more.
- stir in peas, and remaining broth, cook until peas are tender.
- stir in cheese and parsley.
- mix and serve.
Nutrition Facts : Calories 297.5, Fat 5.7, SaturatedFat 1.6, Cholesterol 5.5, Sodium 257.4, Carbohydrate 50.2, Fiber 4.4, Sugar 3.5, Protein 8.3
LEEK, BACON, AND PEA RISOTTO
I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.
Provided by waterbaby09
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring broth to a simmer over medium.
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
- Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
- Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
- Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan.
- Cover and let stand 2 minutes.
- Season risotto with lemon juice, salt, and pepper.
Nutrition Facts : Calories 365.1, Fat 6.2, SaturatedFat 2.4, Cholesterol 8.2, Sodium 243.5, Carbohydrate 58.2, Fiber 2.2, Sugar 1.8, Protein 14.5
More about "fennel pea and bacon risotto food"
PEA-AND-BACON RISOTTO RECIPE - JAMES TRACEY | FOOD
From foodandwine.com
4/5 (2)Total Time 50 minsServings 6
- In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.
- In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
- Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese and lemon juice. Season with salt and pepper. Garnish with the pea shoots and serve.
PEA & BACON RISOTTO - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
FENNEL AND PEA RISOTTO | RISOTTO RECIPES | VEGETARIAN | SBS …
From sbs.com.au
CREAMY PEA RISOTTO WITH BACON - JESSICA GAVIN
From jessicagavin.com
27 RISOTTO RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
FENNEL PEA RISOTTO | CANADIAN LIVING
From canadianliving.com
FENNEL, ZUCCHINI, AND PEA RISOTTO - NECESSARY …
From necessaryindulgences.com
PEA-AND-BACON RISOTTO RECIPE - DELISH
From delish.com
CREAMY PARMESAN RISOTTO WITH PEAS AND BACON
From savoryexperiments.com
EASY BACON AND PEA RISOTTO RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BACON AND PEA CHEESY RISOTTO | DINNER RECIPES | GOODTO
From goodto.com
PEA AND BACON RISOTTO - CHIK N PASTRY RECIPES - GOOGLE
From sites.google.com
FENNEL AND PEA RISOTTO | RECIPE | RISOTTO, RISOTTO RECIPES VEGETARIAN ...
From pinterest.com.au
BACON AND PEA RISOTTO - WENT HERE 8 THIS
From wenthere8this.com
FENNEL, PEA AND SALMON RISOTTO - PLAIN.RECIPES
From plain.recipes
FOOD LUST PEOPLE LOVE: PEA AND BACON RISOTTO
From foodlustpeoplelove.com
BACON AND PEA RISOTTO • CUBBIN THE KITCHEN • RECIPE
From cubbinthekitchen.com
ENGLISH PEA AND FENNEL CAULIFLOWER RISOTTO | CAULIFLOWER RISOTTO ...
From pinterest.ca
BACON & PEA RISOTTO - LE PORC DU QUéBEC
From leporcduquebec.com
BACON AND PEA RISOTTO | SO DELICIOUS
From sodelicious.recipes
CREAMY SWEET PEA AND CRISPY BACON RISOTTO | DIETHOOD
From diethood.com
PEA AND BACON ARANCINI | DEEP-FRIED RISOTTO BALLS | #TBTFOOD
From pastrychefonline.com
PEA AND ASPARAGUS RISOTTO WITH BACON | ELIZABETH CHLOé
From elizabethchloe.com
FENNEL, PEA AND BACON RISOTTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BACON AND SWEET PEA RISOTTO - MY FOOD AND FAMILY
From myfoodandfamily.com
SALMON, FENNEL AND PEA RISOTTO - RECIPE ARCHIVE
From recipearchive.co.uk
CREAMY BACON, PEA AND MINT RISOTTO | DINNER RECIPES | GOODTO
From goodto.com
EASY BACON AND PEA RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
FENNEL, PEA AND BACON RISOTTO | RECIPE | RISOTTO RECIPES, …
From pinterest.ca
FENNEL, PEA AND SALMON RISOTTO | FOOD TO LOVE
From foodtolove.co.nz
PEA RISOTTO | RICARDO
From ricardocuisine.com
LEMONY RISOTTO WITH FENNEL AND PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
BACON & PEA RISOTTO – AT HOME WITH CHELLE
From athomewithchelle.com
PEA AND FENNEL RISOTTO - BTNEVETZEDEKITCHEN.COM
From btnevetzedekitchen.com
FENNEL, PEA AND BACON RISOTTO - PINTEREST.CO.UK
From pinterest.co.uk
BACON AND SWEET PEA RISOTTO WITH SMOKED GOUDA - KIM THE FOODIE
From kimthefoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love